Ingredients:

  • 6 cups chicken broth (homemade or store-bought)
  • 1 onion, quartered
  • 4 cloves garlic, smashed
  • 1 piece (2 inches) ginger, sliced
  • 2 star anise
  • 3 cloves
  • 1 cinnamon stick
  • Salt to taste (about 1 tsp or 5 g)
  • 1 lb boneless, skinless chicken breasts
  • 8 oz rice noodles (flat)
  • 1 cup fresh cilantro, chopped
  • 1 cup fresh basil leaves
  • 1 cup bean sprouts
  • 1 lime, cut into wedges
  • Sliced jalapeños (optional)
  • Sriracha or hoisin sauce (optional)

Instructions:

  1. Combine chicken broth, onion, garlic, ginger, star anise, cloves, cinnamon stick, and salt in a large pot.
  2. Bring to a boil, then reduce heat and simmer for 15 minutes.
  3. Add chicken breasts to the simmering broth.
  4. Cook for 10-12 minutes or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
  5. Remove chicken and let rest, then shred it into bite-sized pieces.
  6. Meanwhile, prepare the rice noodles according to package instructions; drain and set aside.
  7. Divide cooked noodles among serving bowls.
  8. Top with shredded chicken and ladle hot broth over the top.
  9. Add fresh herbs, bean sprouts, lime wedges, and optional jalapeños.
  10. Provide Sriracha or hoisin sauce on the side for drizzling.